This post may contain affiliate links. Please read my disclosure policy.
Crunchy sweet Honeycomb Candy Recipe
Honeycomb Candy is fun to make, and totally delicious!
If you’ve thought about making homemade candy but were afraid the recipe might be too complicated, or hard to get just right, start with this honeycomb brittle by Martha Stewart.
The sponge toffee a/k/a as cinder toffee instructions couldn’t be easier to follow and the results are consistently wonderful! The honeycomb has an amazing crunchiness and terrific honey flavor.
Overview of ingredients:
This easy Honeycomb Candy is made with a three simple ingredients, plus a little water.
- granulated or white sugar
- honey (or golden syrup) some recipes call for corn syrup but we use all honey instead
- baking soda (bicarbonate of soda)
- water
How to make homemade Honeycomb Candy:
Honeycomb candy brittle is made on the stove-top and takes about 15 minutes, start to finish.
First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking.
Once the candy reaches 300 degrees F and is a deep golden caramel color remove from the heat. Immediately and carefully stir in the baking soda.
Whisk briefly just to combine and then watch the magic happen!
The candy brittle bubbles up and grows in volume by about three times its original size.
Baking soda causes a chemical reaction giving the brittle its namesake appearance and airy texture.
Finally, pour the mixture into a prepared pan or baking tray and let it cool completely.
Once cooled, break the crunchy candy into pieces and enjoy!
Do you need special equipment to make a honeycomb recipe?
- For best results use a candy or instant-read thermometer for this recipe.
- If you don’t have a candy thermometer you can try and wing it, but it’s much more difficult to perfect the recipe.
- Take the guesswork out of candy making and achieve perfect results every time by using a thermometer.
- Check the Amazon link featured below for an inexpensive candy thermometer you can use when making toffee, brittle and fudge.
- When making candy use a heavy bottom stainless saucepan for even heat distribution and a lower risk of burning. A good pan makes all the difference when making honeycomb toffee.
- We don’t recommend using nonstick cookware when making candy.
How long will honeycomb candy keep?
Properly sealed away from moisture honeycomb candy will keep for up to a week at room temperature.
Store honeycomb candy in an airtight container at room temperature.
When storing, separate the layers with sheets of parchment paper.
Humidity can cause the brittle to become sticky. Therefore use a good, well sealed container for storage.
Honeycomb also travels well making it great for gifting, especially during the holidays.
What are some other ways to use honeycomb candy?
Honeycomb makes a fabulous garnish for cakes, cupcakes and pies. Break the candy into large pieces for a more dramatic presentation.
Dip part of each piece in melted chocolate and allow to set before serving.
This candy is utterly irresistible swirled into our honey ice cream.
Crushed honeycomb is a terrific topping on just about any dessert! It’s really great on anything creamy adding a nice textural contrast.
Add a sprinkle of sea salt if desired.
What does honeycomb taste like?
This golden-hued candy taste like honey. Therefore we recommend using a good quality, light, floral honey that you love. The honey flavor is front and center so don’t use anything too strong or bitter.
One note of caution: If you have extensive dental work, you may want to skip eating honeycomb candy. Follow recommendations made by your dentist about eating toffee, taffy and brittle.
Thanks for PINNING!
Honeycomb Candy
Equipment
- candy or instant read thermometer
Ingredients
- 1 ½ cups granulated sugar (335g)
- ¼ cup honey (90g or 3oz)
- ¼ cup water (60g or 2oz)
- 1 tablespoon baking soda
Instructions
- Lightly spray a large baking sheet with vegetable cooking spray. Set aside.
- In a medium-large, heavy bottomed saucepan combine the sugar, honey and water. Bring the mixture to a boil over high heat, stirring constantly.
- Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.
- Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.
- Immediately pour the hot candy onto the prepared baking sheet. Do not spread or touch the candy. Let the honeycomb cool completely before breaking into pieces.
- Store the honeycomb brittle in an airtight container at room temperature for up to a week.
Recipe Notes
- Recipe by Martha Stewart
Nutrition
Kitchen Essentials – The Instant-Read Thermometer
While a candy thermometer is ideal, an inexpensive instant-read thermometer will work well, too. You’ll find any kind of kitchen thermometer essential for checking meats, baking bread and candy! Click on the photo for more information or to purchase from Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more recipes you might enjoy:
Easy homemade hard candy is easy to make and can be adapted to your favorite flavors and colors. It’s fun to make too!
Peanut Butter Fudge has always been one of my families favorite holiday treats. The fudge keeps well for weeks and travels well too. Also, you can freeze fudge too!
English Toffee is another incredible homemade candy that’s easy to make and so good! This heirloom recipe is well tested and incredibly delicious.
Finally, we turned our toffee recipe into the best homemade Almond Roca. If you love almonds this is a must-make recipe!
Gabriella Shaw says
This candy is very good. I made a mini version for my chem class. A lot of the recipes for honeycomb candy don’t include honey which would cause to recipe to not have the bubbly texture because honey is actually acidic resulting in the baking soda having something to react with. So use honey or your recipe won’t turn out right.
Tricia Buice says
Thanks Gabriella. Glad it worked well for you! The science of candy making and baking is fascinating.
Precious says
Would anything weird happen if you added vanilla and a pinch of salt?
Tricia Buice says
I’m not sure if vanilla would alter the composition of this candy. I don’t think salt would be a bad thing, however. Let us know if you try it!
Dana says
We love this! I first made it in January and have made it 4 or 5 times since. Thanks for sharing.
Tricia Buice says
How fun Dana! So glad you enjoyed this recipe. Such great flavor!
Amanda Gramstad says
Have you ever tried some add ins? Like lemon juice or cinnamon? Our favorite baklava is drenched in honey that has both cinnamon and lemon and it is so yummy!
Tricia Buice says
Hi Amanda. No I have not tried add-ins. I would not use lemon juice but may be more inclined to add a little cinnamon. Hope you enjoyed!
Tracey Gill says
Really messed up. Cooked too high of heat. Smelled burnt and was too dark. Next time will turn heat way down. But was easy and bubbled well. Tasted slightly salty
Tricia Buice says
So sorry Tracey. Glad you’re going to try again! Maybe reduce the salt, too? Thanks for the feedback.
Amity says
It seems like an awful lot of baking soda! Doesn’t that flavor come through?
Tricia Buice says
No you cannot taste the baking soda Amity. It’s necessary to create the airy texture in the candy. Enjoy!
Larry says
Looks delicious and similar to our peanut brittle. We had your Cheesy Chicken Broccoli and Rice Casserole last night and it was a big hit.
Tricia Buice says
That’s great Larry! Thanks for giving it a try 🙂
Jennifer @ Seasons and Suppers says
I used to make this regularly in my teenage years. I have always loved it, but haven’t made it in years. You have reminded me that I’m long overdue 🙂 Looks perfect!
Tricia Buice says
This brittle is memorable for sure! Thank you so much Jennifer.